Sliced bread
Prepare in flat, mouth-sized pieces, pasted
with a boiling broth (of sheep, beef or stock
cube), taking care not to cook for too long
and lose the hardness.
Having also prepared a good tomato ragù,
add to the bread, together with grated pecorino
cheese and pieces of cheese (a good mozzarella
would be a suitable substitute for Sardinian
cheese) as soon as the bread has been allowed
to drain. |
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